Hot and Sour Cabbage Soup

Hot and Sour Cabbage Soup

 

1 T. oil

1 small onion, minced

1 small cabbage, about the size of a grapefruit, cored and shredded

1 small can (about 6 tbs) tomato paste

7 1/4 C. water

1 package of tofu, baked w/ 1/4 C. tamari

1/4 C. tamari, low sodium

1/4 C. rice vinegar

4 tsp sugar

(or replace rice vinegar and sugar with 1/3 C. seasoned rice vinegar)

1/2 – 1 tsp hot red chili flakes

1/2 tsp salt

 

Heat a large 5 qt soup pot that has a heavy lid over medium heat. Add oil and onion, and saute until golden. Add tomato paste to water, mixing well. (You can mix the paste into a smaller quantity of the water, say 1 cup, if that’s easier.) Add tomato paste/water mix and cabbage to the pot and stir well. Add the tofu, tamari, vinegar, chili flakes and salt. Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage is tender.

 

Thai Red Curry Soup with Chicken and Vegetables

Thai Red Curry Soup with Chicken and Vegetables

 

2 T. corn oil

1 T. Thai red curry paste

12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips

4 ounces green beans, cut into 1-inch lengths

2 small Japanese eggplants, cut into 1-inch pieces

3 C. canned low-salt chicken broth

3 C. canned unsweetened coconut milk

1 T. fish sauce (nam pla)

1/4 C. chopped fresh basil

 

Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.

 

Impossible Pies – Savory

Impossible Pies – Savory

Impossible Pies - Savory¾ C. Bisquick
½ – 1 ½ C. Milk
2 Eggs

Fillings of choice – about 3 C. total

Grease a 9” pie pan. Layer in your filling ingredients. Mix bisquick, milk and eggs together. You can use milk plus another liquid as well, such as milk and stock, or mix in a little mustard, etc. It seems to be very forgiving in how much liquid to be added. You can season your “crust” with herbs and spices to match your filling choice if desired. Pour over filling. Bake at 400 degrees for 30-340 minutes, until knife inserted in center comes out clean.

Cheeseburger
Taco
Quesadilla
Chicken Pot Pie
Crab Cake
Chicken Cordon Bleu
Ham & Swiss
Barbecue Beef
Chicken & Broccoli
Vegetable
Chiles Rellenos
Sausage & Cheese Breakfast Bake

Pork Chops with Apples, Pears and Maple Syrup

Pork Chops with Apples, Pears and Maple Syrup

 

2 pork chops

1 T. olive oil

1 T. butter

Pinch red pepper flakes or more to taste

Juice of 1/2 a lemon

1/4 C. apple cider

1/2 small onion, chopped

1/4 C. maple syrup

1 apple, peeled, chopped

1 pear, peeled, chopped

1 clove garlic, minced

1 tsp. fresh rosemary, finely chopped

1 tsp. fresh sage, finely chopped

Salt and pepper to taste

 

Preheat the oven to 350F. Season the pork chops with salt and pepper on both sides. Dredge each pork chop lightly in the flour. In an ovenproof skillet over medium-high heat, heat oil, butter and red pepper flakes. When the butter is melted, place the chops into the pan. Brown the pork chops on both sides for about 2 minutes per side. Remove the pork chops from the pan and keep warm. Deglaze the pan with the apple cider and lemon juice. Cook until the liquid has reduced by 1/2. Add the onions and cook for 1 minute. Add apple, pear, garlic and maple syrup. Cook for another minute. Add the herbs and season with salt and pepper to taste. Return the pork chops to the pan and put the whole pan into the oven to finish cooking. When the chops reach 145 degrees, remove the pan from the oven. Serve with pork chops with the apple-pear sauce spooned on top.

Porcini Mushroom Soup

Porcini Mushroom Soup

 

2 ounces of dried porcini mushrooms

1/3 C. extra virgin olive oil

3 shallots, chopped

1 T. fresh rosemary, finely chopped

1 1/2 pounds small new potatoes cut into 1/3-inch pieces

3 large cloves garlic, finely chopped

4 C. water

1 1/2 – 2 tsp. salt

Extra toppings (optional) freshly grated Parmesan, chopped sun-dried tomatoes, fresh chives or fresh thyme.

 

Soak the porcini mushrooms in 2 C. of hot water for about 15 minutes, or until they are soft. Set aside. Heat a splash of the olive oil in a large thick-bottomed pot, sauté the shallots for a couple of minutes, and then stir in the rosemary and potatoes. Add the remaining olive oil and cook for about 3 minutes. Stir in the garlic, the porcini along with the soaking liquid, the 4 C. of water, and salt. Bring to a simmer and cook for ten minutes, or until the potatoes are tender. Taste. If the broth is too intense, you may want to add more water a bit at a time. And take care to get the salt right as well; it’s important in a simple soup like this. Serve as is or topped with any number of the ingredients I listed up above.

Thai Coconut-Chili Clams and Mussels

Thai Coconut-Chili Clams and Mussels

1 lb. clams in shells, suitable for steaming

1 lb. mussels in shells

2 T. olive oil

1/2 C. minced shallots

1 1/2 T. minced ginger

1 T. minced garlic

1 can (13 1/2 oz.) coconut milk

1 C. dry white wine

1/3 C. Asian sweet chili sauce

2 T. lime juice

1/3 C. slivered fresh basil leaves

Salt

1/3 C. thinly sliced green onions

Lime wedges

 

Scrub clams and mussels; pull beards off mussels if still attached. Discard any clams and mussels that don’t close when you tap their shells. Pour olive oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add shallots, ginger, and garlic and stir often until shallots are limp, 2 to 3 minutes. Stir in coconut milk, wine, and chili sauce and bring to a boil.  Add clams, cover, and cook for 5 minutes. Add mussels, cover, and simmer, reducing heat if necessary, until all the shells have opened, 2 to 3 minutes longer. Gently stir in lime juice and basil; add salt to taste.  Pour into a large bowl for sharing, or ladle into individual bowls. Sprinkle green onions on top and garnish with lime wedges.

Simply Ramen Chicken Soup

Simply Ramen Chicken Soup

 

2 14-ounce Cans reduced-sodium chicken broth

2 3-ounce Packages chicken-flavored ramen noodles

1/2 tsp Dried oregano or basil, crushed

1 10-ounce Package frozen cut broccoli

2 C. Shredded or cubed cooked turkey or chicken

1/4 C. Sliced almonds, toasted

 

In a large saucepan, bring chicken broth, the seasonings from the flavoring packet from noodles, and oregano or basil to boiling. Break up noodles. Add noodles and broccoli to mixture in saucepan; return to boiling. Reduce heat; simmer, uncovered, 3 minutes. Stir in chicken; heat through. Ladle into bowls. Sprinkle with almonds.

Asian Salmon with Oven Roasted Sweet Potatoes

Asian Salmon with Oven Roasted Sweet Potatoes

1 & 3/4 lb. fresh or frozen salmon fillet, skinned

2 lbs. sweet potatoes (4 medium)

1 T. cooking oil

2 T. toasted sesame oil

1/3 C. bottled teriyaki sauce

2 cloves garlic, minced

2 T. peach or apricot preserves

2 T. orange juice

2 t. fresh grated ginger

1 t. Dijon mustard

1/4 t. pepper

1/4 c. sliced green onion

1 T. toasted sesame seeds

 

Thaw fish. Rinse & pat dry with paper towels. Preheat oven to 425. Peel sweet potatoes. Cut into 1 &1/2 inch chunks. In a large bowl combine with cooking oil and 1 T. sesame oil. Sprinkle lightly with salt and pepper. Toss to coat. Place in a large roasting pan. Roast, uncovered, for 15 minutes. Meanwhile in a saucepan, stir together the remaining sesame oil, teriyaki sauce, garlic, preserves, o.j., ginger, mustard, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or until slightly thickened, stirring occasionally. Reserve 1/4 C. sauce. Push sweet potatoes to the edge of the roasting pan; place salmon fillets in center. Spoon remaining sauce over salmon and potatoes. Roast uncovered for 20-25 minutes or until fish flakes easily. Drizzle with remaining sauce and sprinkle with sesame seeds and green onion. Let rest for 5 minutes before serving. Delicious!!

.

Hot Apple & Cheese Sandwiches

Hot Apple & Cheese Sandwiches

 

1 apple

4 English muffins, split

2 T. Dijon mustard

4 piece Canadian bacon

4 Swiss cheese slices

 

Core apple or pear and thinly slice crosswise to form rings. Spread cut sides of muffin halves with mustard. To assemble, top each of 4 of the muffin halves with a slice of bacon, 1 or 2 apple rings and a slice of cheese. Top with remaining muffin halves, cut sides down. Heat a large nonstick skillet or griddle. Place sandwiches in pan. Cook over medium-low heat for 9 to 10 minutes or until sandwiches are golden brown and cheese starts to melt, turning once.

Asian Miracle Soup

Asian Miracle Soup

1 T. olive oil

1/4 C. chopped fresh ginger root

1/4 C. chopped garlic

2 (32 oz.) packages fat-free chicken broth

1/2 C. cornstarch

1 (6 oz.) can mushrooms, drained

1 (8 oz.) can bamboo shoots, drained

1/2 C. soy sauce

1/4 C. rice wine vinegar

1 T. fructose (fruit sugar)

1 tsp. crushed red pepper

2 (16 oz.) packages frozen mixed stir-fry vegetables

1 lb. frozen, peeled and deveined shrimp

1/4 C. chopped fresh cilantro

1 (10 oz.) package chopped frozen spinach, thawed and pressed

 

In a large pot, heat oil over medium heat. Stir in ginger and garlic and cook 3 minutes, until tender. Stir together 1 C. broth with cornstarch. Pour cornstarch mixture into pot with mushrooms, bamboo, soy, vinegar, fructose, crushed red pepper and remaining broth. Bring to a boil and cook until thickened. Stir in frozen mixed vegetables, frozen shrimp and cilantro. Simmer until shrimp is opaque, about 10 minutes. Stir in spinach until just wilted, 2 minutes.

 

 

Yield:

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Fat:

Fiber:

Cavatelli with Sausage and Rapini

Cavatelli with Sausage and Rapini

 

1 lb. package cavatelli pasta

2 T.p olive oil

2 hot Italian sausages, crumbled

1 small onion, chopped

2 cloves garlic, chopped

1 bunch rapini, washed, roughly chopped, blanched in boiling water for 2 minutes

1/4 C. of white wine

2 C. grape tomatoes, halved

2 T.p chopped fresh savoury or other fresh herb

2 T.p chopped fresh parsley or other fresh herb

1/4 C. freshly grated Parmesan, or to taste

1/2 C. whipping (35%) cream

1 C. chicken stock

 

Heat the olive oil in a large skillet over medium heat. Add the sausage and cook until golden brown, about 3 to 4 minutes. Add the onion and sauté until onions are soft, about 3 minutes. Add garlic, sauté until softened, about another 1 minute. Add wine to deglaze the skillet. Add chicken stock and let reduce by half. Add cream and bring back to a simmer. Add the grape tomatoes, cook for 1 minute, just to soften. Toss in blanched rapini. Set aside until pasta is ready. While the sauce is cooking, bring a large pot of salted water to a rolling boil. Add the cavatelli and cook for 6 to 7 minutes or until al dente (if using fresh cavatelli, cook about 4 to 5 minutes or until al dente). Drain and add to the skillet with the sauce. Add Parmesan. Toss pasta and coat with sauce to cover over medium heat. Garnish with parsley. Season the pasta with salt and pepper to taste. Serve immediately.

Asian Chicken Slaw

Asian Chicken Slaw

1 (16-ounce) bag coleslaw mix

1 pound cooked chicken, shredded

2 C. broccoli florets, blanched

1 C. sugar snap peas

1 red bell pepper, thinly sliced

1 C. sliced scallions

1/2 C. chopped cashews (optional)

 

Dressing:

1/4 C. soy sauce

2 T. white vinegar

2 T. smooth peanut butter

1 T. sugar

2 cloves garlic, minced

1 tsp. freshly grated ginger

1/2 C. canola oil

1 T. sesame oil

 

In a large bowl, toss together the coleslaw mix, chicken, broccoli, snap peas, red pepper, and scallions.  In a medium bowl, stir the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger until well blended. Slowly whisk in the canola oil and sesame oil. Season the mixture with salt and pepper to taste.  Toss the salad with the dressing. Offer chopped cashews on the side as a crunchy topping, if you like.

 

Yield:

Calories:

Fat:

Fiber:

Quick Pork and Bean Soup

Quick Pork and Bean Soup

 

2 T. Cooking Oil

12 oz. Pork Stir Fry Strips

1 large Onion, chopped

2 C. Water

11.5oz. can condensed Bean with Bacon Soup

3 medium Carrots, sliced

1 tsp. Worcestershire Sauce

¼ tsp. Dry Mustard

 

In large skillet heat oil over medium-high heat. Add pork and onion; cook and stir for 3 to 4 minutes until no pink remains in meat. Stir in water, soup, carrot, Worcestershire sauce and dry mustard. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.

Asiago Potatoes

Asiago Potatoes

16 small red bliss potatoes (about 2 inches in diameter)

12 garlic cloves

1/2 C. olive oil

10 large basil leaves

1/2 lb Asiago cheese, grated

1 C. mayonnaise

Garnish:  paprika

 

Generously cover potatoes and 1 T. salt with cold water in a medium pot, then simmer until tender, about 12 minutes.  Drain potatoes and rinse with cold water.  Cool to room temperature in refrigerator, about 40 minutes.  Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, about 12 minutes.  Drain garlic, reserving oil for another use, then mash to a paste.  Preheat oven to 350 degrees with rack in middle.  Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste.  Using a small melon-ball cutter or a tsp., scoop out a hole in each cooled potato, leaving a 1/4-inch shell.  Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.

Pizza Muffins

Pizza Muffins

 

8 ounces ground 90% lean turkey or beef

1 1/2 C. Bisquick Reduced Fat Baking Mix

1/4 C. grated Kraft fat-free Parmesan cheese — 3/4 oz.

1 tsp. pizza or Italian seasoning

1 tsp. dried parsley flakes

1 tsp. dried onion flakes

1/4 C. green bell pepper — chopped

3/4 C. fresh tomato — chopped

1/3 C. shredded Kraft reduced-fat Cheddar cheese — 1 1/2 oz.

1/3 C. skim milk

2 tsp. vegetable oil

1 whole egg — or equivalent in egg substitute

 

Preheat oven to 375 degrees. Spray 8 wells of a 12-hole muffin pan with butter-flavored cooking spray or line with paper liners.  In a large skillet sprayed with olive-oil-flavored cooking spray, brown meat. Place skillet on a wire rack and allow to cool. Meanwhile, in a large bowl, combine baking mix, Parmesan cheese, pizza seasoning, parsley flakes, and onion flakes. Stir in green pepper, tomato, and Cheddar cheese.  In a small bowl, combine skim milk, vegetable oil, and egg. Mix well to combine. Add milk mixture to baking mix mixture. Mix gently just to combine. Fold in cooled, browned meat. Fill 8 muffin wells full. Bake 16 to 18 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set 5 minutes. Remove muffins from pan and continue cooling on wire rack. Serve at once. Serves 8.

 

Yield: 8 muffins

Calories: 179

Fat: 7g

Fiber: 1g

Golden Roasted Cauliflower

Golden Roasted Cauliflower

 

Preheat the oven to 400F. Break up a head of cauliflower into small florets, smaller than thumb size. The smaller the pieces, the higher your ratio of golden roasted bits to white will be. In a bowl, toss the florets with (at least) 2 tsp of oil and salt with 2 large pinches of salt. Spread out on a half sheet pan. Cook in the preheated oven, tossing and stirring up the florets every 10 minutes till golden brown.

 

Flavor Variations- toss raw with Parmesan cheese, or chili flakes, or lemon zest, or garlic, or rosemary, or sliced onions, or curry powder or …

Arugula Salad with Pears and Gorgonzola

Arugula Salad with Pears and Gorgonzola

1 (15-oz.) can pear halves, drained and sliced, reserve 2 T. juice

2 T. olive oil and vinegar dressing

Salt and freshly ground black pepper

2 C. baby arugala

4 T. Gorgonzola, crumbled

4 T. glazed pecans

In a large bowl, whisk together 2 T. reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat. Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Pork Chops with Pear Sauce

Pork Chops with Pear Sauce

 

3 pears – peeled, cored and chopped

3 T. brown sugar

2 T. lemon juice

3/4 C. pear juice

2 T. ground cinnamon, or to taste

1 T. vegetable oil

6 thin cut boneless pork chops

 

In a medium saucepan, mix the pears, brown sugar, lemon juice, pear juice, and cinnamon. Bring to boil. Cook 30 minutes, stirring occasionally, until thickened. Transfer the sauce mixture to a blender, and blend until smooth. Return to saucepan, cover, and simmer 15 minutes over low heat. Remove from heat, and allow to cool. Heat the oil in a skillet over medium heat, and cook the pork chops 8 minutes, turning once, until done. Drizzle with the pear sauce to serve.

Artichoke Lasagna

Artichoke Lasagna

Olive Oil

1 (9 oz) pkg. frozen artichoke hearts (can substitute non-marinated canned)

1 (6 oz) jar marinated artichoke hearts

4 1/2 cups spicy purchased pasta sauce

9 no boil lasagna noodles (from an 8oz pkg such as Barilla or Delverti brands)

1 (15oz) container of ricotta cheese

2 cups grated mozzarellas cheese

1 1/2 cup of grated fine Parmesan (not Kraft grated but fresh)

1/2 cup chopped fresh basil

Heavy foil

 

Preheat oven to 375. Brush a 9x9x2 baking pan with olive oil.  Cook frozen artichokes in pkg. in microwave on high approximately 5 minutes; cool. Chop coarsely; place in bowl. Mix in marinated artichokes. Spread some of the tomato sauce on the baking pan so bottom is covered. Top with 3 uncooked noodles, 3/4 cup tomato sauce to cover the noodles, 1/2 ricotta cheese, 1/2 basil, 1/2 mozzarella, 1/2 artichokes, 1/2 of the Parmesan cheese and 1/2 cup tomato sauce to cover. Then continue layering as before starting again with the 3 lasagna noodles. End up with 3 noodles on top covered with remaining tomato sauce and sprinkle with Parmesan. Place pan on extra long piece of heavy foil. Fold up ends and sides to enclose pan. Bake lasagna until heated through about 1 hour. Uncover let stand 30 minutes and serve with salad and crusty garlic bread.

 

Yield:

Calories:

Fat:

Fiber:

 

Noodles with Honey-Balsamic Beef

Noodles with Honey-Balsamic Beef

 

4 dried vermicelli pasta nests

12 ounces boneless beef sirloin steak or beef top round steak

3/4 C. beef broth

3 T. reduced-sodium soy sauce

2 T. balsamic vinegar

2 T. honey

2 T. cornstarch

1/4 tsp. crushed red pepper

1 T. minced fresh ginger

1 T. cooking oil

4 C. sliced bok choy or baby bok choy

1 medium red onion, cut into thin wedges

2 medium red sweet peppers, cut into julienne strips (2 C.)

 

Cook pasta nests according to package instructions, drain. Keep warm. Meanwhile, trim fat from beef. Partially freeze beef. Thinly slice across the grain into bite-size strips. For sauce: In a small bowl, combine beef broth, soy sauce, vinegar, honey, cornstarch, and red pepper. Set aside. In a wok or a 12-inch nonstick skillet, stir-fry ginger in hot oil over medium-high heat for 15 seconds. Add bok choy and onion; stir-fry for 2 minutes. Add sweet peppers; stir-fry for 1 minute more or until vegetables are crisp-tender. Remove vegetables from the wok. Add beef to wok; stir-fry for 2 to 3 minutes or until desired doneness. Push the beef from the center of the wok. Stir sauce. Add the sauce to the center of the wok. Cook and stir until thickened and bubbly. Return the cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cover and cook for 1 minute more. To serve, place one angel hair nest on each plate. Spoon beef mixture over noodles. Serve immediately.

Artichoke Crema Pesto

Artichoke Crema Pesto

1 C. drained canned artichoke hearts in water

1/2 C. extra-virgin olive oil

2 cloves garlic, popped from skin

A handful fresh flat-leaf parsley

A pinch cayenne pepper

Juice of 1/2 lemon

Coarse salt, to taste

 

Heat oil and garlic in small pan on low heat or in microwave, 20 seconds on high, before using.

Pulse all ingredients in a processor or blender until paste forms. Toss with hot pasta (this recipe good for one pound of pasta).

 

 

Yield:

Calories:

Fat:

Italian Sausage and Vegetables with Polenta

Italian Sausage and Vegetables with Polenta

 

1 pound Italian sausage

2 C. sliced onion

1 tsp. minced fresh garlic

2 C. sliced crimini mushrooms, cleaned

1 C. sliced zucchini

1 (28-ounce) can crushed tomatoes in tomato puree

2 tsp. dried basil

1 tsp. dried oregano

1/4 tsp. crushed red pepper flakes

1/2 tsp. salt

1 (17-ounce) package pre-cooked garlic flavored polenta, cut into 1/4-inch rounds

1 1/2 C. shredded Provolone cheese

1/4 C. freshly grated Parmesan cheese

Fresh basil leaves for garnish

 

Squeeze sausage out of the casings into a large heavy skillet. Over medium heat, sauté sausage, breaking up sausage into small pieces. Cook until sausage is no longer pink. Remove sausage from pan with a slotted spoon and drain well on clean paper towels. Reserve 1 T. pan drippings and discard other drippings. Reheat same large heavy skillet over medium heat and add reserved 1 T. pan drippings. Add onion and garlic and sauté until onion is soft. Add mushrooms and zucchini. Cook and stir frequently until all liquid evaporates. Stir in tomatoes, herbs, red pepper flakes and salt. Return sausage to pan and simmer for 5 minutes. Spread an even scant layer (about 2/3 C.) of sauce on bottom of an 11×7 inch baking pan. Add a single layer of sliced polenta rounds. Layer with 2 C. of sausage sauce, followed by 3/4 C. of Provolone. Finish with an additional layer of polenta rounds, all the sausage sauce and all the Provolone. Sprinkle Parmesan cheese atop. Bake, uncovered, in a preheated 350 degree F oven for 30 minutes or until bubbly. Let cool for 10 minutes before serving.  Garnish each serving with fresh basil leaves.

Spicy Jalapeno-Shrimp Pasta

Spicy Jalapeno-Shrimp Pasta

 

12 ounce-weight shrimp, fresh or frozen peeled and deveined

8 ounce-weight pasta, linguine, enrich, dry, all brands

1 cooking spray, 1/3 sec spray

1 jalapeno chile pepper seeded and finely chopped

2 garlic cloves minced

2 C. cherry tomatoes halved (or chopped tomatoes)

1/2 tsp salt, table

1/4 tsp spice, pepper, black, ground

2 T.p cheese, parmesan, fresh, shredded

 

Thaw shrimp, if frozen. Rinse and pat dry with paper towels. Meanwhile, cook linguine according to package directions. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add chile peppers and garlic to pan; cook and stir for 1 minute. Add shrimp; cook and stir about 3 minutes more or until shrimp are opaque. Stir in tomatoes, salt and black pepper; heat through. Drain linguine, toss with shrimp mixture. Sprinkle with Parmesan cheese.

Quick Skillet Lasagna

Quick Skillet Lasagna

 

3 C. (6 ounces) dried mafalda (mini lasagna) noodles

12 ounces lean ground beef or bulk pork sausage

1 26- to 27-3/4-ounce jar tomato-base pasta sauce

1-1/2 C. shredded mozzarella cheese (6 ounces)

1/4 C. grated Parmesan cheese (1 ounce)

 

Cook pasta according to package directions; drain. Meanwhile, cook meat in a 10-inch nonstick skillet until meat is brown; drain. Set meat aside. Wipe skillet with paper towel. Spread about half of the cooked pasta in the skillet. Cover with about half of the sauce. Spoon cooked meat over sauce. Sprinkle with 1 C. of the mozzarella cheese. Top with remaining pasta and sauce. Sprinkle remaining mozzarella and Parmesan cheese over top. Cook, covered, over medium heat for 5 to 7 minutes or until heated through and cheese melts. Remove skillet from heat and let stand, covered, for 1 minute. Makes 6 servings.

Pork Medallions with Cranberry and Fig Chutney

Pork Medallions with Cranberry and Fig Chutney

 

1/2 C. fresh cranberries or 1/4 C. canned whole cranberry sauce

1/4 C. apple juice or apple cider

2 T. snipped dried figs

1 T. packed brown sugar or granulated sugar

1/2 tsp. chopped fresh rosemary or 1/4 tsp. dried rosemary, crushed

1/4 tsp. salt

1/8 tsp. ground black pepper

6 ounces pork tenderloin

1/4 tsp. salt-free herb seasoning

Nonstick cooking spray

Hot cooked brown or long grain rice (optional)

 

For chutney: In a heavy small saucepan, stir together cranberries or cranberry sauce, apple juice, figs, sugar, rosemary, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until chutney reaches desired consistency, stirring occasionally. Set aside. Meanwhile, trim fat from pork. Cut pork crosswise into six pieces, each about 1 inch thick. Press each piece with the palm of your hand to an even thickness. Sprinkle herb seasoning evenly over pork. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Cook pork in hot skillet for 2 to 3 minutes or until pork is slightly pink in center and juices run clear, turning once halfway through cooking time. To serve, divide pork medallions between two dinner plates. If desired, serve with hot cooked rice. Spoon some of the warm chutney over pork. Pass remaining chutney.

Italian Turkey Ravioli Soup

Italian Turkey Ravioli Soup

1 T. olive oil

1 red bell pepper, diced

2 zucchini, medium, diced

1 small onion, chopped

3 large garlic cloves, chopped

1 T. dried basil

2 t. fennel seeds

6 C. chicken broth

9-oz fresh cheese mini ravioli (or cheese tortellini)

1 1/2 C. leftover turkey, diced

Grated Parmesan cheese

Heat oil in large soup pot over medium heat. Add bell pepper, onion, zucchini, garlic, basil, fennel seeds and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover and simmer 10 minutes. Increase heat to bring soup to the boil. Add ravioli and boil until tender, about 5 minutes. Add turkey to warm up, about 1 minute. S and P to taste. Serve in bowls. Top with cheese.

Farfalle with Smoked Salmon, Cream Cheese, and Artichoke Hearts

Farfalle with Smoked Salmon, Cream Cheese, and Artichoke Hearts

 

8 oz. farfalle

3 oz. smoked salmon, roughly chopped

About 2 oz. cream cheese (3 – 4 T.p) cream cheese, roughly cubed

4 artichoke hearts, chopped into bite size pieces

Handful of bite size broccoli pieces (optional)

1 T. lemon juice

2 T. fresh dill

Salt and pepper

 

Cook your pasta in some boiling salted water until it is al dente. While the pasta is cooking, cook your broccoli Рsteam, microwave, or saut̩. After the pasta is finish cooking, add the cream cheese to the hot pasta. Toss a bit to melt the cream cheese a bit. Then add the smoked salmon, artichoke hearts, broccoli if using, and lemon juice and toss to incorporate all the ingredients. Gently break up any large pieces of salmon. Season to taste with salt and pepper.

Smoked Salmon Angel Hair Pasta

Smoked Salmon Angel Hair Pasta

 

6 ounce Angel hair pasta (to reduce carbs, use Due Amici Pasta LITE pasta)

1/2 C. whipping cream

1/2 C. milk (better if you use whole milk)

1/4 C. chopped fresh dill

1/4 C. chopped green onions

1 T. grated lemon peel

4 ounce Smoked Salmon

Salt and Pepper; Freshly-grated Parmesan to top

 

Boil pasta in large pot of salted water until “al dente” (tender, yet still firm). Drain and return to pot. In a small, heavy saucepan, combine whipping cream, milk, dill, onions, and lemon peel. Bring to a boil over medium-high heat. Add sauce to pasta; toss well to coat evenly. Add salmon and toss to mix in. Season with salt and pepper. Top with freshly grated parmesan and serve with warm, crusted bread.

Chard-Topped Steaks

Chard-Topped Steaks

 

1 slice Bacon, chopped

4 Beef Tenderloin Steaks, cut 1” thick

3 C. very thinly sliced fresh swiss chard leaves

½ tsp. dried Thyme

1/8 tsp. Salt

1/8 tsp. Black Pepper

 

In a large skillet cook bacon over medium heat until crisp. Remove bacon from skillet, reserving drippings. Crumble bacon; set aside. Remove skillet from heat; set aside. Preheat broiler. Trim fat from steaks. Sprinkle with salt and pepper and place steaks on unheated rack of a broiler pan. Broil 3-4 inches from heat from the heat for 12 to 14 minute for medium rare, turning once, halfway through cooking. Meanwhile cook and stir swiss chard in drippings in skillet over medium heat for 4-6 minutes or just until tender. Stir in crumbled bacon, thyme, salt and pepper. Spoon chard over steaks to serve.

Bistro Beef Tenderloin with Mushroom Sauce

Bistro Beef Tenderloin with Mushroom Sauce

 

1 C. low sodium beef stock

1/2 C. red wine

4 tsp. all purpose flour

4 (4-ounce) beef tenderloin steaks

1/2 tsp. salt

1/4 tsp. pepper

2 tsp. olive oil, divided

4 T. minced shallot

8 small mushrooms, quartered

1/8 to 1/4 tsp. thyme

 

Combine first 3 ingredients in a bowl and set aside. Season steaks with salt and pepper. Heat 1 tsp. oil in heavy skillet. Cook steaks over medium-high heat to desired doneness. Remove steaks and set aside. Add remaining oil and shallots and cook, scraping to loosen crusted meat particles. Add mushrooms. Whisk stock mixture and thyme into skillet. Cook, stirring, until slightly thickened. Add accumulated juices from standing steaks. Serve steaks on warm plates with sauce and roasted potatoes or pomme frites.

Pork Chops with Chili-Apricot Glaze

Pork Chops with Chili-Apricot Glaze

 

1/4 C. apricot jam or preserves

1/4 C. chili sauce

1 T. sweet-hot mustard or brown mustard

1 T. water

4 boneless pork top loin chops, 1 inch thick (about 1-1/2 pounds total)

 

For glaze, cut up any large pieces in apricot jam or preserves. In a small saucepan combine jam or preserves, chili sauce, mustard, and water. Cook and stir over medium-low heat until heated through and well blended. Remove from heat. Trim excess fat from pork chops. Place chops on unheated rack of broiler pan. Broil 4 to 5 inches from heat for 8 minutes. Turn pork chops; brush generously with glaze. Broil 8 to 12 minutes more or until juices run clear. Spoon any remaining glaze over meat before serving.

Rabbit, Mushroom and Tarragon Stew

Rabbit, Mushroom and Tarragon Stew

 

3 rashes of bacon, cut into pieces

1 small onion, diced finely

3 cloves garlic, minced

1 box of button mushrooms, cleaned and sliced lengthwise

1 whole rabbit, cut into pieces

3 sprigs of tarragon – 2 with tarragon leaves removed and chopped and 1 left whole, bruised by back of a chef’s knife

2 1/2 C. of white wine

2 heaping T. of dijon mustard

1 1/2 C. of chicken stock

1/2 C. light cream

 

Heat heavy-bottomed pan/pot to medium-high and cook bacon pieces until almost crispy. Remove with a slotted spoon and set aside. Pour bacon fat into a bowl and, starting with one T., add the fat back to the pot. Cook onion, garlic and mushroom in the bacon fat until medium-soft (about 5-6 minutes). Remove and set aside in the bowl with the bacon. Season the rabbit pieces with salt and pepper. Add a bit more bacon fat (or butter if you’d prefer) back to the heavy-bottomed pan and add your rabbit pieces. Sear the outside on all sides of each piece until they are nice and golden brown (about 6 to 8 minutes). Remove to a plate for a moment. I know, I know… lots of removing of food from the pan. They’ll be back soon. Deglaze the bottom of your pan with wine – keep heat up to medium and scrape all the bits from the bottom of the pan. After about a minute or so, add your chicken stock, tarragon, bruised tarragon sprig and mustard. Stir. Now, add back everything – rabbit, mushrooms, bacon, onions, garlic, etc. – to the pan. Bring to a boil and then lower to medium/medium-low and simmer, covered for 30 minutes. After that, continue to simmer the dish uncovered for another 20 to 30 minutes. It will cook down to a thicker sauce. Finish by stirring in the cream and fishing out the loose tarragon sprig. Enjoy!

Mexican Chicken Posole

Mexican Chicken Posole

 

12 ounces skinless, boneless chicken thighs or breast halves

3 to 4 tsp. Mexican seasoning or chili powder

2 tsp. cooking oil or olive oil

1 red or yellow sweet pepper, cut into bite size pieces (3/4 C.)

2 14 1/2-ounce cans reduced-sodium or regular chicken broth

1 15-ounce can yellow hominy or black-eyed peas, rinsed and drained

Salsa, light dairy sour cream, and/or lime wedges (optional)

 

Rinse chicken; pat dry. Cut into 1-inch pieces. Sprinkle chicken with Mexican seasoning; toss to coat evenly. In a large saucepan cook and stir seasoned chicken in hot oil over medium-high heat for 3 minutes. Add sweet pepper; cook and stir about minute more or until chicken is no longer pink.

Carefully add broth and hominy. Bring to boiling; reduce heat. Simmer, covered, about 3 minutes or until heated through. If desired, serve with salsa, sour cream, and/or lime wedges.

Salmon with Dijon Cream

Salmon with Dijon Cream

 

2 pounds salmon fillets

1/2 C. sour cream

1/8 tsp. white pepper

1/8 tsp. dried dill weed

 

1/3 C. Chardonnay wine

1 shallot, finely chopped

1 C. half-and-half cream

1/4 C. all-purpose flour

1 T. Dijon mustard

 

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish. Arrange salmon in the prepared baking dish. Evenly coat with sour cream. Season with white pepper and dill. Bake in the preheated oven 30 minutes, or until fish is easily flaked with a fork. In a small saucepan over medium heat, mix the wine and shallot, and bring to a boil. Reduce heat, and simmer 10 minutes, until liquid is reduced by about 2 T.. In a small bowl, thoroughly blend the half-and-half and flour, and stir into the wine mixture. Return the mixture to a boil, stirring constantly. Reduce heat, and continue to cook and stir until thickened. Remove the wine and cream mixture from heat, and mix in the Dijon mustard. Pour evenly over the salmon to serve.

Raspberry Cheesecake Shake

Raspberry Cheesecake Shake

 

1 (12 ounce) package frozen unsweetened red raspberries, thawed

3 ounces cream cheese, softened

1/4 tsp. almond extract

1 quart vanilla ice cream, softened

2 (12 ounce) cans or bottles cream soda

Fresh raspberries (optional)

 

In a blender combine the raspberries, cream cheese, almond extract, half the ice cream, and 1/2 C. of the cream soda. Cover and blend until smooth. Divide blended mixture among six tall 16-ounce chilled glasses. Add a scoop of the remaining ice cream to each shake. Top each shake with remaining cream soda. Top shake with fresh raspberries. Serve immediately.

Well Stocked Eastern European Pantry

Well Stocked Eastern European Pantry

Apple Cider Vinegar

Beans

Cabbage

Carrots

Caraway

Cumin

Chives

“Colorful Salt” – Sahrena Sol

Dill

Lovage

Juniper

Mace

Marjoram

Mustard Seed

Paprika

Parsley

Potatoes

Sage

Spearmint

Sour Cream

Sauerkraut

Summer Savory

Kumquats in Spiced Syrup with Cloves, Cinnamon, and Star Anise

Kumquats in Spiced Syrup with Cloves, Cinnamon, and Star Anise

 

This spiced fruit can be chopped and stirred into couscous or served with ham. For optimum texture and flavor, refrigerate the kumquats for two weeks before they’re used.

 

2 pounds kumquats (about 8 C.)

4 C. water

2 C. sugar

9 whole cloves, divided

3 (3-inch) cinnamon sticks, divided

3 star anise, divided

1 vanilla bean, halved lengthwise and divided

1 C. brandy, divided

 

Pierce each kumquat several times with a wooden skewer. Combine water and sugar in a large saucepan; bring to a boil, stirring until sugar dissolves. Add 3 cloves, 1 cinnamon stick, and 1 star anise. Reduce heat, and simmer 5 minutes. Add kumquats, and simmer 20 minutes or until tender. Using a slotted spoon, remove the kumquats from pan, and divide evenly between 2 (1-quart) jars. Tuck 3 whole cloves, 1 cinnamon stick, 1 star anise, and half of vanilla bean into each jar. Bring cooking liquid to a boil; cook 4 minutes. Remove from heat. Strain mixture, discarding solids. Pour 2 C. cooking liquid and 1/2 C. brandy into each jar. Seal jars; shake well. Store in refrigerator 2 weeks before using.

Ponzu Grilled Salmon with Golden Beet Couscous

Ponzu Grilled Salmon with Golden Beet Couscous

 

Couscous:

1 tsp. extravirgin olive oil

2 T. thinly sliced peeled shallots (about 1 large)

8 ounces small golden beets, thinly sliced, peeled, and quartered (about 1 1/2 C.)

1 C. uncooked Israeli couscous

2 C. water

1/4 tsp. salt

1 C. raw spinach leaves, trimmed

 

Sauce:

1/2 C. fresh orange juice

2 T. brown sugar

3 T. low-sodium soy sauce

2 T. sake (rice wine)

1 T. fresh lime juice

1/2 tsp. cornstarch

1/8 tsp. crushed red pepper

 

Remaining ingredients:

4 (6-ounce) salmon fillets with skin (about 1 inch thick)

Cooking spray

Lime wedges (optional)

 

Preheat grill. To prepare couscous, heat the olive oil in a large nonstick skillet over medium-high heat. Add shallots and beets; sauté 5 minutes or until shallots are tender and just beginning to brown. Stir in couscous; cook 1 minute, stirring frequently. Add water and salt; cover and simmer 8 minutes or until couscous is tender. Remove from heat; stir in spinach. Toss gently until combined and spinach wilts. Keep warm. To prepare sauce, combine orange juice and next 6 ingredients (through red pepper) in a small saucepan, stirring well with a whisk; bring to a boil over medium-high heat. Cook for 1 minute. To prepare fish, brush cut sides of fillets with 1/4 C. sauce; place, skin sides up, on grill rack coated with cooking spray. Grill salmon, skin sides up, 2 minutes. Turn salmon fillets; brush with remaining 1/4 C. sauce. Grill 3 minutes or until fish flakes easily when tested with a fork or desired degree of doneness. Serve with couscous and lime wedges, if desired. Wild Alaskan salmon is in season this time of year, and you can find it in supermarkets and fish markets across the country. Its rich flavor is worth paying a bit more. The ponzu sauce may be made up to a day ahead and refrigerated. Golden beets add sweetness and beautiful color, but don’t stain like red beets. Israeli couscous has lovely pearl-like grains that are much larger than regular couscous. Use regular couscous if you can’t find Israeli.

Almond Crescents

Almond Crescents

 

1 1/2 C. sliced blanched almonds

1 C. unsalted butter, softened

1/2 C. sugar

1 1/2 tsp. vanilla extract

1/2 tsp. almond extract

2 C. all-purpose soft wheat flour

Pinch of salt

Sifted powdered sugar

 

Process almonds in a food processor until ground. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add almonds and extracts; beat at low speed until blended. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Divide dough in half; wrap each portion in plastic wrap, and chill at least 1 hour. Roll level tsp.fuls of dough into ropes; place ropes 1 inch apart on lightly greased baking sheets. Bring ends of each rope toward center to form crescents. (Keep remaining dough chilled and ready for shaping.) Bake at 300° for 17 minutes; cool on baking sheets 2 minutes. Gently roll in powdered sugar, and cool completely on wire racks.

String-of-Lights Cookie Wreath Shop

String-of-Lights Cookie Wreath Shop

1 C. butter, softened

1 C. margarine, softened

1 C. sifted powdered sugar

4 C. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

Plastic drinking straw

Frosting

20 to 25 chocolate-flavored candy coating drops, melted

Small pastry brush or paintbrush

Red or black licorice, cut into 8″ strips

Several 20″ x 30″ sheets of green tissue paper or Christmas fabric

 

Beat butter and margarine at low speed of an electric mixer until creamy; gradually add sugar, beating well. Combine flour, baking powder, and salt; add to butter mixture. Mix at low speed until blended. Roll dough to 3/8″ thickness on a lightly floured surface. Cut out cookies, using a 3″ spade-shaped cookie cutter. Place on ungreased baking sheets. Make a hole in “socket end” of each cookie, using a straw. Bake at 350° for 16 minutes. Let cookies cool on wire racks. Spread Frosting on the “bulb end” of each cookie, using the back of a small spoon. Place frosted cookies on wire racks to dry. When frosting is dry, brush “socket end” of each cookie with melted chocolate, using a small brush. Let dry. When cookies are completely dry, lace licorice strips through holes in cookies. Place tissue in a large flat box, if desired. Arrange cookies in a loose circle on tissue paper to resemble a string of Christmas lights. Note: Use these cookies as tree ornaments or as edible place cards at a children’s party. Write names on frosted cookies using tubes of decorating gel.

 

Frosting:

7 C. sifted powdered sugar

1 (5-ounce) can evaporated milk

1 tsp. vanilla extract

25 vanilla-flavored candy coating drops, melted

Paste food coloring

 

Combine first 3 ingredients in a large microwave-safe bowl; stir well. Gradually add melted vanilla-flavored drops, stirring slowly to avoid air bubbles. Microwave at HIGH 45 seconds or until thin enough to spread; stir well. Divide frosting equally among four shallow bowls. Tint frosting to desired colors, using paste food coloring.